Ube ice pops
A deep-purple pop, creamy and scented with coconut, melting slowly in the sun: ube ice pops are the frozen treat of summer.
A mould, a little wait in the freezer, and you're done.
The stick of summer
The ice pop is the ultimate on-the-go ice cream, to bite into by the water.
Based on coconut milk and condensed milk, this version is creamy and smooth, with no ice-cream maker. Ube gives it its spectacular colour and softness, coconut a tropical note that suits it perfectly. Simple, playful, irresistible.
Ube and coconut form a classic tropical duo: coconut rounds out the flavour of ube and boosts the creaminess.
Ube ice pops, step by step.
A little patience in the freezer, and purple turns to ice.
Ingredients
- 300 ml coconut milk
- 100 ml sweetened condensed milk
- 1 tbsp Kinampay ube powder (approx. 10 g)
- 1 pinch of salt
- Melted white chocolate for coating (optional)
Equipment
- An ice-pop mould and sticks
- A blender or a whisk
Method
- Blend the coconut milk, condensed milk, ube powder and salt until smooth and even.
- Pour into the ice-pop moulds, leaving a little space at the top.
- Insert the sticks and freeze for at least 5 hours.
- Unmould by briefly running the mould under lukewarm water; coat with melted white chocolate if you like.
The whole Ice cream family
Ice creams, nice cream, ice pops: all the frozen purple, from one recipe to the next.
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Discover the recipe →The chef's touch
A good ice pop comes down to the richness of the mix.
Condensed milk brings the sugar and creaminess that prevent crystals: don't leave it out. Leave a little space at the top of the moulds, as the mix expands as it freezes. To unmould without breakage, a quick run under lukewarm water is enough.
A coating of melted white chocolate, cracking under the tooth, elevates these purple ice pops.
Mistakes to avoid
Three pitfalls for creamy ice pops.
Explore the world of ube
The frozen side is just one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
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Lattes, cappuccino, affogato… ready in 30 s.
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Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
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Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Craving these purple ice pops?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make ube ice pops?
Blend coconut milk, condensed milk and ube powder, pour into ice-pop moulds with sticks, then freeze for at least 5 hours.
How do you unmould ice pops easily?
Run the mould under lukewarm water for a few seconds, then gently pull on the stick.
Do ube ice pops contain caffeine?
No, ube is naturally caffeine-free.
Can you make them vegan?
Yes: replace the condensed milk with sweetened condensed coconut milk.
How long do they keep?
Up to 3 weeks in the freezer, in an airtight box once unmoulded.